A chef prepared a large quantity of homemade beef stew but failed to cool it from 135°F to 70°F within two hours. What must he do to safely cool the stew?

To ensure food safety, it is crucial to cool down prepared food like beef stew to prevent the growth of bacteria. This involves initially reducing the temperature from a higher range to a safer level within a specified timeframe.

Option C involves reheating the stew to 135°F and then cooling it again. This method is effective because reheating the stew to a temperature that is safe ensures that any potential bacteria that may have developed during the initial cooling period are killed. After reaching the safe reheated temperature, the stew can be cooled down again properly. It's essential to follow safe cooling guidelines, which typically include cooling from 135°F to 70°F within two hours and then from 70°F to 41°F within an additional four hours.

Other methods, while they may seem valid, do not ensure the safety of the food as effectively. Instant refrigeration without prior reheating could allow harmful bacteria to thrive since the stew was not cooled adequately the first time. Chilling with cold water could be effective, but without knowing the volume and whether it's practical for the quantity prepared, it might not guarantee safe cooling within the required time. Freezing can indeed cool food quickly, but it’s not as reliable as reheating in ensuring that any harmful microorganisms are neutralized